Reasons behind consumers’ functional food choices

Urala, Nina; Lähteenmäki, Liisa

doi:10.1108/00346650310488499

Cited by 274 publications

(173 citation statements)

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“…The behaviour of functional foods consumption was influenced by demographic factors that contribute to attitudes and behaviours of acceptance of functional foods (Gilbert, 2000;Bech-Larsen & Grunert, 2003;Urala & Lähteenmäki, 2003;. Sääksjärvi et al (2009) stated that consumers with high-income level affected the high consumption of functional foods.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

Afina

Retnaningsih

2018

JCS

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Abstract. The objectives of this research was to analyze the influence of student's knowledge and attitude toward functional foods consumption behaviour. This research used cross-sectional study design and took place at Bogor Agricultural University. Samples of this research were 204 undergraduate students that chosen using simple random sampling method. The data were collected by a selfadministered technique using questionnaires. The results showed that the average of functional foods consumption frequency was 47 times a month and the number of types consumed was 7 kinds. The results of Pearson correlation test showed that student's allowance, attitudes, and frequency of functional foods consumption were correlated significant and positive. Factors that have a significant positive influence toward consumption frequency were the allowance and student's attitude. The number of functional foods types consumed was influenced by student's attitude.Keywords: attitude, consumption behaviour, functional foods, knowledge, young consumer Abstrak. Penelitian ini bertujuan menganalisis pengaruh pengetahuan dan sikap mahasiswa terhadap perilaku konsumsi pangan fungsional. Penelitian ini menggunakan desain cross sectional study dengan lokasi penelitian di Institut Pertanian Bogor. Contoh dalam penelitian ini adalah 204 mahasiswa Institut Pertanian Bogor yang dipilih secara acak sederhana. Pengambilan data dilakukan dengan teknik self-administered menggunakan alat bantu kuesioner. Hasil penelitian menunjukkan bahwa mahasiswa mengonsumsi pangan fungsional ratarata 47 kl/bl dan 7 jenis. Hasil uji korelasi Pearson menunjukkan uang saku dan sikap mahasiswa berhubungan positif signifikan dengan frekuensi konsumsi pangan fungsional. Faktor yang berpengaruh positif signifikan terhadap frekuensi konsumsi pangan fungsional adalah uang saku dan sikap. Jumlah jenis pangan fungsional yang dikonsumsi hanya dipengaruhi oleh sikap.Kata kunci: konsumen muda, pangan fungsional, pengetahuan, perilaku konsumsi, sikap

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Section: Introductionmentioning

confidence: 99%

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

Afina

Retnaningsih

2018

JCS

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“…Consumer research has so far mainly focused on consumer beliefs and attitudes of the functional food consumer. Several dimensions were found to describe consumers' attitudes towards functional foods: healthiness, taste, pleasure, security and familiarity (Urala and Lahteenmaki, 2004;Urala et al, 2003;Poulsen, 1999). Studies confirmed the importance of 'knowledge' when choosing functional foods (Verbeke, 2005), but socio-demographic factors were also found to be important determinants.…”

Section: Introductionmentioning

confidence: 99%

Older people's perceptions towards conventional and functional yoghurts through the repertory grid method

Messina¹,

Saba²,

Turrini³

et al. 2008

British Food Journal

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“…Therefore, the use of voluntarily fortified foods may not always be a conscious choice so much as a result of the fact that non-fortified options are few or not available at all in the store. The choice of a fortified product may also Table 1 The total amount of voluntarily fortified food purchased, by food group and added nutrient, among random subgroup of 918 adult participants (aged 25-64 years) in the National be based on attributes other than fortification, such as taste, familiarity, convenience and price (8) . Ready-to-eat breakfast cereals are the most commonly used voluntarily fortified foods worldwide (9)(10)(11)(12) .…”

Section: Discussionmentioning

confidence: 99%

Use of voluntarily fortified foods among adults in Finland

Hirvonen

Kara

Korkalo

et al. 2011

Public Health Nutr.

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Objective: To investigate the purchase and use of fortified foods, and to explore and compare background characteristics, food consumption and nutrient intakes among users and non-users of voluntarily fortified foods in Finland. Design: A study based on the National FINDIET Survey 2007 (48 h recall), which included also a barcode-based product diary developed to assess the type, amount and users of voluntarily fortified foods. Logistic regression analysis was employed to investigate associations between background characteristics and the use of fortified foods. Setting: Randomly chosen subgroup of 918 adult participants in the National FINDIET 2007 Survey. Subjects: Men and women aged 25-64 years from five regions. Results: The product group of voluntarily fortified foods purchased in the highest volume was yoghurts (44 % of the weight of all fortified food), followed by fruit drinks (36 %). The only characteristics independently associated with the use of voluntarily fortified foods were age (older people used them less commonly) and the consumption of fruit and vegetables (participants with the highest consumption used them more commonly). Users of fortified foods had higher consumption of yoghurt, juice drinks and ready-to-eat breakfast cereals (women only) than non-users, and lower consumption of boiled potatoes (men only). Conclusions: Use of voluntarily fortified foods is associated with high consumption of fruit and vegetables but not with other health-related behaviours. The use of voluntarily fortified foods does not seem to even out the differences in nutrient intake among Finnish adults. Keywords Fortification Adults Food productsIt is possible to increase nutrient intakes markedly in a population via food fortification (1) , and mandatory fortification has been used with success as a means to reduce nutritional deficiencies (e.g. iodising of table salt to reduce the incidence of iodine-deficiency disorders). On the other hand, fortification of foods may also create a risk of exceeding the upper acceptable intake limit and in extreme cases a risk of poisoning. Increasing nutrient intake via fortification is safe when sufficiently targeted at those with low vitamin and mineral intakes (2) .Before accession to the EU, food fortification in Finland was strictly regulated, with fortification applied to reduce nutritional deficiencies. After joining the EU, Finland started to liberalise fortification of foods and it was approved by the authorities unless there was a risk of overdose (3) . Food fortification was legally based on either of the following: (i) general regulation in which all permitted food-group-nutrient-concentration combinations were enumerated (e.g. milk could be fortified with vitamin D in a concentration of 0?5 mg/100 g), which covers widespread fortification (in which almost all products in a food group are fortified), including that of margarines with vitamins A and D, fortification of milk with vitamin D, and iodisation of table salt; and (ii) special permission granted by the ...

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Reasons behind consumers’ functional food choices

Cited by 274 publications

References 13 publications

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

Older people's perceptions towards conventional and functional yoghurts through the repertory grid method

Use of voluntarily fortified foods among adults in Finland

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